first try today!

[jdomep]

sausage just came out and its outstanding. no issues there. that pork should is 168 right now and tough as a rock. i hope i didnt ruin it. i will let it in another hour or so.

 

[ellymae]

You are in a stall - let it ride. The meat doesn't start to break sown till 190ish. If you want, you can foil the butt and put it back in the cooker - that will hep it get to temp. I don't pull my butts till there is no resistance when I stick them with the thermo - that is ysyally around 200 ish +/-

 

[SmokinAl]

So how did the butt turn out?

 

[jdomep]

turned out i was too impatient. :) i pulled the pork at 199 and i thought it was soft by the way the thermometer went into the meat. i was wrong. great taste just too rubbery. we have in the crook pot with bbq sause and the left over chicken for sandwhichs. my bad.

 

[SmokinAl]

Sorry about that, but you learned you can't rush these things. There done when there done. I'm sure you'll hit a home run with the next one. We all make mistakes, but we get to eat em.

 

[ellymae]

Al speaks the truth - be patient and enjoy it next time!